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July 26/27th Huntsville BBQ Challenge
On Huntsville Green, Huntsville, UT
Pro 4 meat, chicken, ribs, shoulder, brisket
Pro Division Cook off Friday/Saturday
Backyard Division Cook off Saturday

Paypal link will be here later today.

Pro Non members $150
Pro members $100
Backyard Non members $50
Backyard members $35

Joining Utah BBQ Organization gets you discount on entry fees.
Is this for July 2013?
Yes July 26/ 27th for the pro's and backyard on the 27th.
What are folks thoughts about moving this comp to 1/2 turn-in times?

A Team List will be posted today...
(07-15-2013 09:48 AM)Big Johnsons BBQ Wrote: [ -> ]What are folks thoughts about moving this comp to 1/2 turn-in times?
Makes sense as this should be a full battle-dress drill for the four meat, with garnish, KCBS-rules, 1/2 hour turn-in Wendover competition.

On the downside, fewer comments from the judges.
I am game for 1/2 hour turn ins. I only got 3 comments from the judges at the BBQ Pitstop comp this weekend. I think we should have all of our turn ins a 1/2 hour. We went to the hour to give judges time to write comments but I don't get very many.

Brian
ALL 4 Meats, 1/2 Turn-Ins and Garnish for Huntsville!

Get everyone geared up for Wendover!
Im all for it as well!
Just used the link in the one at the top and it worked just fine. Paypal link will be here later today.

I also like the idea of the 1/2 hour turn - ins and garnish. We have never done it before and we are wanting to learn.

What do we use to garnish with??? And any info on how to do it would be nice Smile
(07-15-2013 05:43 PM)smokeys bbq pits Wrote: [ -> ]What do we use to garnish with??? And any info on how to do it would be nice Smile
Here's from the KCBS pamphlet summarizing contest rules:

12) Garnish is optional. If used, it is limited to chopped, sliced, shredded or whole leaves of fresh green lettuce, curly parsley, flat leaf parsley and/or cilantro. Kale, endive, red tipped lettuce, lettuce cores and other vegetation are prohibited.

Bring it with you from home or shop along the way. Markets near the contest tend to run out of all the legal vegetation before the last team arrives. Some teams prep their boxes the night before; they may not show you how they do it but may be willing to let you see the finished product. Not a good idea to put any garnish on top of your meat. It may be construed as marking your meat so that judges will know whose it is and would disqualify the entry.

As noted, it is optional and you may want to forgo it until you've had a chance to see some turn-ins from experienced teams. Backyarders do not need to garnish and, at Utah BBQ contests, foil to protect the box bottoms is available from the Judge "Wrangler" if you haven't brought any.
I REALLY like Garnished events - for a lot of reasons that I won't state here. BUT - Since we RARELY do Garnished events as a group, I will be doing a quick Demo at 8pm on Fri night (after the potluck) for anyone who is interested - it'll be a pretty quick how-to (hey, I'm not giving away any secrets here, you will have to come to our intro to BBQ class in September for that!) but I will give you enough of the basics in green leaf and parsley to get through this event. Smile
You can use my Turn-In Boxes for the Demo...

All 4...
LOL Sure Jesse, sure!
The Pit Referee is reaching into his back pocket to pull out the yellow flag!
lol, I cleared the mini-class with SoEzzy before I posted, I will NOT be doing Jesse's turn-in boxes - he'll just have to watch and learn and stay up late picking apart parsley like everyone else! (truly, parsley is the worst part of bbq, but it sure makes things pretty!) Wink~
;-(
(07-17-2013 04:39 PM)TheDesertMagnolia Wrote: [ -> ]truly, parsley is the worst part of bbq, but it sure makes things pretty!
Many of us judges appreciate it, though, as parsley cleans the palate better than crackers.

Curly, green leaf lettuce looks good and may be easier to work with than little bits of parsley. We're also seeing more and more bases of lettuce with parsley rings cradling the meat, which hides the lettuce until after it's been scored for appearance and the judges are taking their samples.
Thanks Mugsy & Nicky
(07-17-2013 04:39 PM)TheDesertMagnolia Wrote: [ -> ]lol, I cleared the mini-class with SoEzzy before I posted, I will NOT be doing Jesse's turn-in boxes - he'll just have to watch and learn and stay up late picking apart parsley like everyone else! (truly, parsley is the worst part of bbq, but it sure makes things pretty!) Wink~

So you are using mine then right? lol
what teams have signed up yet
Team List for the Huntsville BBQ Challenge:

Pro:

1) Big Johnson's BBQ
2) Nations Best BBQ
3) So Low
4) HQO
5) Utah Smoke
6) Smokin Flyers
7) Rub Q Long Time
8) Smoke-In-Law
9) Razcal Ribs

Backyard:
1) ???
2) ???
3) ???
4) ???
5) ???

Here is the PayPal Link to sign up: http://www.utahbbq.org/misc.php?page=hun...1637353287
I wish I could do the backyard competition this time... I had so much fun at the BBQ Pitstop competition. I will for sure do the next backyard comp and hopefully I'll have a UDS by then. Good luck to everyone.

Sent from my Galaxy Nexus using Tapatalk 4 Beta
They is water, bathrooms and limited power from the stage...
Who is Raskal Ribs don't know them I only Know Razcal Ribs AKA (Raiders of the lost Bark )
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